Nut Butter - you can swap the PB for other nut butters like almond butter, cashew butter, or sunflower seed butter.I would not recommend using all purpose flour (the FDA recommends never eating raw wheat flour). Flour - you can swap the almond flour for oat flour or coconut flour.Sweetener - the maple syrup can be swapped for another natural sweetener like honey, coconut sugar, or agave, or brown sugar.Want to swap some ingredients? Here are some changes you can make. More Healthy Dessert RecipesĬheck out our full post on healthy desserts or try one of these favorites! Serve immediately or chill for 30 minutes before serving. If you want a super smooth texture you can blitz it in a food processor for 30 seconds.Īdd the chocolate chips into the mixture and stir to combine. InstructionsĬombine the almond flour, nut butter, maple syrup, vanilla extract, and salt in a bowl. Dark Chocolate Chips (mini chocolate chips, if possible).Here's what you'll need to make this vegan cookie dough recipe. Satisfy your afternoon or after dinner sweet tooth with this easy treat! Jump to: If you love munching on a little dough while making chocolate chip cookies, then you have to try this recipe. This healthy cookie dough recipe is so eady to make - you need just a few simple ingredients (that may already be in your pantry) and it's ready in no time! This recipe combines several ingredients that are safe to eat raw, so you still get the delicious cookie dough taste without any worries of food poisoning! You're probably like me in that you love raw cookie dough, but might be worried about eating raw eggs or raw flour. It's super easy to pull this together and great if you are craving something sweet. They’ll start softening right away, so you don’t have to wait long to enjoy them.This healthy edible cookie dough recipe is a delicious one-serving dessert! Cookie dough lovers will love this! I kept them in a large freezer bag and took 1-2 out at a time. As soon as they are at room temperature, they will start to soften. We store our keto cookie dough balls in the freezer, so they keep their shape. Now you can eat or transfer to a storage container. Place the cookie dough balls on another baking sheet and freeze for 20-30 more minutes. Remove from freezer and use a cookie scoop to make balls. Spread the cookie dough on a baking sheet with edges and chill in freezer for 10 minutes. Stir in sugar free chocolate chips by hand. Add all of the other ingredients (except chocolate chips) and mix until combined. Want More Deliciousness? - Click here to see our 50 favorite gluten free dessert recipes!įirst, cream together the butter and sugar. We used about a half cup, but you can use more or less depending on how much chocolate you like. To get that real chocolate chip cookie dough flavor, we added a touch of vanilla extract and sugar free maple syrup.įinally, we finished things off with sugar free chocolate chips. I highly recommend Lakanto brand monk fruit sweeteners and if you shop through my link and use code “SOCCERMOM” you can save 15% every time you purchase!Īlmond flour is a versatile ingredient because it is low in net carbs and can be used in both baked goods, as well as no bake recipes like this keto cookie dough. ![]() Start with the same amount (3/4 cup) and add more if needed, to taste. If you don’t have any monk fruit on hand, you can use granulated erythritol. Make sure to use the granulated form, as opposed to liquid. We love monk fruit because it doesn’t have a weird aftertaste or side effects like some other sugar substitutes. When making a low carb dessert, you have a few different options for sweeteners. We shop at Kroger at least once a week, and I love that we can find chef-inspired ingredients like Plugrá along with all of our grocery essentials. The best part is that you can find Plugrá at your local Kroger. It’s the slow churning that results in the extra creamy texture and higher butterfat content – once you taste it you’ll see why Plugrá is the choice of the James Beard House and top chefs around the country! It’s slow churned and crafted with real milk from American dairy farms. I also love knowing that Plugrá® is made without artificial ingredients or added hormones. We chose Plugrá® Butter because it contains more butterfat and less moisture than regular butter - the more fat the better on keto! Using premium butter results in a better-tasting cookie dough - you really can taste the difference! Let’s talk a little more about the ingredients… The Butter: Plugrá® Unsalted Butterīecause butter is the star ingredient in our low carb cookie dough, this is one area you don’t want to skimp on quality. Stand mixer or electric hand mixer and mixing bowls.
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